Faculty of Agriculture, Shimane University
ISSN:0370-940X
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Use this link to cite this item : https://ir.lib.shimane-u.ac.jp/3807
Bulletin of the Faculty of Agriculture, Shimane University 2
1968-12-15 発行
加エトマトに関する研究 : 原料果実の色調に及ぼす要因(2)
Studies on the Tomatoes for Processing : Some Factors Influencing on the Fruit Color for Raw Material(2)
Terada, Toshiro
Takahashi, Akimasa
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The present study was designed to secure the effects of nitrogen, phosphorous, potassium and magnesium deficiencies and also of four kinds of underground water level on fruit color of tomato for raw material.
Results were summarized as follows ;
1. As to the surface color of fruits no influence was found in any treatments.
2. The juice color, however, became worse due to the deficiency of phosphorous and became better with lowering of underground water level judging from the color values, a/b and (Lb)/a.
3. These results show that enough application of phosphorous and good drainage may be effective against producing the tomato fruits of favorite color for raw material.
Results were summarized as follows ;
1. As to the surface color of fruits no influence was found in any treatments.
2. The juice color, however, became worse due to the deficiency of phosphorous and became better with lowering of underground water level judging from the color values, a/b and (Lb)/a.
3. These results show that enough application of phosphorous and good drainage may be effective against producing the tomato fruits of favorite color for raw material.
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